New potato, sun-dried tomato and olive salad

New potato, sun-dried tomato and olive salad
  • Serves icon Serves 8
  • Time icon Takes 25 minutes to make, plus cooling

Put this Mediterannean-style new potato salad on the table, made with sun-dried tomatoes and olives for extra bursts of salty flavour.

Nutrition: per serving

Calories
160kcals
Fat
10.3g (1.4g saturated)
Protein
1.8g
Carbohydrates
15.2g (1.3g sugars)
Salt
0.2g
Calories
160kcals
Fat
10.3g (1.4g saturated)
Protein
1.8g
Carbohydrates
15.2g (1.3g sugars)
Salt
0.2g

Ingredients

  • 750g waxy new potatoes
  • Juice of 1 small lemon
  • 6 tbsp extra-virgin olive oil
  • Bunch of fresh chives, snipped
  • 6 sun-dried tomatoes, thinly sliced
  • 15 pitted whole black olives

Method

  1. Cook the potatoes in boiling salted water for 12-15 minutes, until just tender. Drain well, and leave until cool enough to handle. Halve lengthways.
  2. Put the lemon juice, oil, chives and plenty of seasoning into a large bowl and whisk. Add the potatoes, toss and set aside to cool. Stir the tomatoes and olives through to serve.

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